Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 12x9-inch rectangle. Brush each part with half of melted butter; sprinkle half of Filling over dough. Starting with 12-inch side, roll up tightly. Pinch edges to seal. Cut into 12 slices. Place in greased 13 x 9-inch pans. Cover; let rise until indentation remains after lightly touching side of roll. Bake at 375°F for 20 to 25 minutes until golden brown. To prevent over-browning, place tented foil over rolls the last 5-10 minutes of baking.

I made these for the 1st time this morning. My mom who made lots of sweet rolls in her day (she is almost 103) said they were as good as she made They were easy==and soooooo good. I just spread soft butter on them and did not melt it.

I absolutely love these rolls. I let them blossom over night and they come out perfect in the morning. Also, you can use hazelnut or almond extract in place of the maple to give it that extra nut flavor. You will not go wrong with these rolls.